Allons Manger! (Let’s Eat!)
I grew up about a twenty minute drive from the Gulf of Mexico, in a little Texas town so far southeast that it was practically southwestern Louisiana. Cajun influences abounded. The best parts of my childhood involved salty gulf waters where we caught blue crabs with string and chicken necks, played on the beach, and fished and fished and fished.
A Cajun uncle owned a shrimp boat, so seafood was plentiful and I grew up with an appreciation and strong opinion of what constituted a proper seafood gumbo. About three years ago I filmed a chef buddy of mine making his version of seafood gumbo, and although it was a little different than what I grew up with, it was and is incredibly delicious.
If you’re unfamiliar with gumbo you should know that although there is no definitive recipe (there are as many as there are Cajuns) there are authentic recipes (also as many as there are Cajuns) and this is as authentic as they come. I have since made my friend’s seafood gumbo at least ten or twelve times, and invite you to give it a try.
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